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About this Recipe

It is the wife’s birthday so everything cooked in the day are her favourites, starting with fresh mackerel. I go to Portsmouth Port to pick up my fish, knowing where and when the fish was caught and having a chat with the fishmonger is priceless.

Decided to steam roast the mackerel in the top oven of my Duetto – wrapped in baking paper. Guaranteed moistness and no chance of over cooking.

Ingredients
Fish wild mackerel

Salsa:

Fresh tomato – diced

Chilli – diced

Spring onion – chopped

Coriander

Olive oil

Salt and freshly ground pepper.

Recipe Instructions

I sealed them in parchment paper with half a glass of vegetable stock (I actually cheated and used staples to fix the ends – you can see one in the photo).

I placed them in the top oven of my Duetto (indirect heat) and cooked for 15 mins.

After 15 minutes I removed from the oven and gently opened the paper.

I topped the mackerel with a fresh tomato, chilli, spring onion and coriander salsa, drizzled with olive oil and finished off with salt and freshly ground pepper.

It is worth eating it straight from the paper, the vegetable stock juice with the natural fish juice makes a delicious sauce.

Enjoy!